Stir Fired Minced Chicken with Holy Basil (Phad Ka Prow Kai Sab-Khai-dow) ผัดกระเพราไก่ไข่ดาว

Hi all, long time no see. long time no post eieiei....last January right!! And it just a single post for 2012 hummm.....a pity!!   So... However I'm back, and ready to post again.  Well, let's starting...Today I miss spicy thing and then going to cook them with some fried egg...I gonna cook "Phad Ka Prow Kai Sab" (Stir Fired Ground Chicken with Holy Basil) We're Thais like to served with steamed rice and fried egg.

Holy Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different. Two types are used in Thai cooking,  green and purple red basil. The latter one is more fragrant and spicier. The benefit of holy basil is to dispel gas and helps relieve stomach pain and colic.


200  grs ground chicken, 
2-3  cloves garlic, finely chopped,
100  grs onion, sliced
3      tbsp vegetable oil
1      tbsp sweet black soy sauce
1      tbsp fish sauce
1      handful fresh holy basil
1      tbsp chilies chopped 
A little of ground white pepper 
A little white sugar to taste

  1. Turn on the stove, poor vegetable oil in a wok and heat until the oil is hot, 
  2. Then stir in the garlic, chilies stir until fragrant then add onions and stir another few minutes.
  3. Adding the chicken and continue Stir until chicken is cooked thoroughly.
  4. Add sweet soy sauce, fish sauce, sugar, pepper over the mixture and stir-fry another seconds.
  5. Then add fresh basil leaves. Stir and mix well. 
  6. Transfer to a serving plate. And served with steamed rice and fried egg.
Note:  You can add more vegetables such as carrot, string bean, long bean, baby corn as extra ingredients.